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Side Dish
American
10 - 12 servings
15 minutes
30 minutes
3 pounds Melissa's Baby Dutch Yellow® Potatoes (DYP's), halved
2 cloves garlic, chopped
3 tablespoons extra virgin olive oil
1 Melissa's Perfect Sweet Onion, julienned, caramelized
Salt and pepper to taste
1¾ cups salad oil
2 cups seasoned rice vinegar
½ cup granulated sugar
2 cloves garlic, chopped
Salt and pepper to taste
Preheat oven to 350ºF.
In a bowl, toss together the DYP's, garlic, olive oil and salt and pepper and place on a baking sheet. Roast in the oven for 25 minutes or until the potatoes are fork tender.
Remove them from the oven and let cool.
To make the vinaigrette, combine all of the ingredients, except for the oil, in a blender. Slowly drizzle the oil in to emulsify. Adjust the seasonings.
To assemble the salad, gently toss the potatoes, caramelized onions and the Hatch Peppers in a mixing bowl.
Add the dressing, give it a gentle toss and serve.
Hatch Pepper can be enjoyed year-round. Simply roast your fresh Hatch Peppers, place them in a resealable plastic bag (in a single layer) and place them in the freezer. When you need them, thaw them out, peel off the charred skin and enjoy them in your favorite recipes.
Recipe from Hatch Chile Cookbook.
